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Publication #FCS8277

Selecting, Preparing, and Canning: Berries -- Whole 1

United States Department of Agriculture, Extension Service2

Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries.

Quantity: An average of 12 pounds is needed per canner load of 7 quarts; an average of 8 pounds is needed per canner load of 9 pints. A 24-quart crate weighs 36 pounds and yields 18 to 24 quarts -- an average of 1-3/4 pounds per quart.

Quality: Choose ripe, sweet berries with uniform color.

Procedure: Wash 1 or 2 quarts of berries at a time. Drain, cap, and stem if necessary. For gooseberries, snip off heads and tails with scissors. Prepare and boil preferred syrup , if desired. Add 1/2 cup syrup, juice, or water to each clean jar.

Hot pack -- For blueberries, currants, elderberries, gooseberries, and huckleberries. Heat berries in boiling water for 30 seconds and drain. Fill jars and cover with hot juice, leaving 1/2-inch headspace.

Raw pack -- Fill jars with any of the raw berries, shaking down gently while filling. Cover with hot syrup, juice, or water, leaving 1/2-inch headspace. Adjust lids and process according to the recommendations in Table 1.

Processing directions for canning berries in a dial- or weighted-gauge canner are given in Table 2 and Table 3.

Tables

Table 1. 

Recommended process time for Berries, whole in a boiling-water canner.

 

Process Time at Altitudes of

Style of Pack

Jar Size

0-

1,000 ft

1,001-

3,000 ft

3,001-

6,000 ft

Above 6,000 ft

Hot

Pints or Quarts

15 min

20

20

25

Raw

Pints

15

20

20

25

Quarts

20

25

30

35

*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

Table 2. 

Process Times for Some Acid Foods in a Dial-Gauge Pressure Canner.

 

Canner Pressure (PSI) at Altitudes of

Type of Fruit

Style of Pack

Jar Size

Process Time (Min)

0-

2,000 ft

2,001-

4,000 ft

4,001-

6,000 ft

6,001-

8,000 ft

Applesauce

Hot

Pints

8

6 lb

7 lb

8 lb

9 lb

Hot

Quarts

10

6

7

8

9

Apples, sliced

Hot

Pints or Quarts

8

6

7

8

9

Berries, whole

Hot

Pints or Quarts

8

6

7

8

9

Raw

Pints

8

6

7

8

9

Raw

Quarts

10

6

7

8

9

Cherries, sour or sweet

Hot

Pints

8

6

7

8

9

Hot

Quarts

10

6

7

8

9

Raw

Pints or Quarts

10

6

7

8

9

Fruit Purees

Hot

Pints or Quarts

8

6

7

8

9

Grapefruit and Orange Sections

Hot

Pints or Quarts

8

6

7

8

9

Raw

Pints

8

6

7

8

9

Raw

Quarts

10

6

7

8

9

Peaches, Apricots, and Nectarines

Hot and

Raw

Pints or

Quarts

10

6

7

8

9

Pears

Hot

Pints or Quarts

10

6

7

8

9

Plums

Hot and Raw

Pints or Quarts

10

6

7

8

9

Rhubarb

Hot

Pints or Quarts

8

6

7

8

9

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Table 3. 

Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner.

 

Canner Pressure (PSI) at Altitudes of

Type of Fruit

Style of Pack

Jar Size

Process Time (Min)

0-

1,000 ft

Above

1,000 ft

Applesauce

Hot

Pints

8

5 lb

10 lb

Hot

Quarts

10

5

10

Apples, sliced

Hot

Pints or Quarts

8

5

10

Berries, whole

Hot

Pints or Quarts

8

5

10

Raw

Pints

8

5

10

Raw

Quarts

10

5

10

Cherries, sour

or sweet

Hot

Pints

8

5

10

Hot

Quarts

10

5

10

Raw

Pints or Quarts

10

5

10

Fruit Purees

Hot

Pints or Quarts

8

5

10

Grapefruit and Orange Sections

Hot

Pints or Quarts

8

5

10

Raw

Pints

8

5

10

Raw

Quarts

10

5

10

Peaches, Apricots, and Nectarines

Hot and

Raw

Pints or Quarts

10

5

10

Pears

Hot

Pints or Quarts

10

5

10

Plums

Hot and Raw

Pints or Quarts

10

5

10

Rhubarb

Hot

Pints or Quarts

8

5

10

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

 

Footnotes

1.

This document is FCS 8277, a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Publication date: May 2003. Reviewed: February 2014. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8148, Guide 2: Selecting, Preparing, and Canning Fruit and Fruit Products. Please visit the EDIS website at http://edis.ifas.ufl.edu

2.

Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, UF/IFAS Extension. Gainesville FL 32611.


The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.